We bought several bushels to eat and then to make into apple crisp apple pie and applesauce.
A dear friend came over and started boiling up the apples, with the skins ON.
Then we got out the vintage applesauce press and started squishing the soft apples thru the strainer.
The wooden plunger is critical to getting the apples mushed so they go thru the strainer.
All that is left is the skins of the apples. The chickens and ducks love the warm left overs!
I sometimes sprinkle cinnamon on some when I put it in my bowl for lunch, but it does not need sugar or any other additions to it as it is sweet enough!
Once the applesauce has cooled, just dish it into containers so you can freeze it OR it can be added to muffin and cake recipes. There are so many uses for tasty applesauce! I add it to my kefir smoothies.
Some people add a little fresh apple cider to the applesauce to give it a stronger flavor of apple.
Have you made any applesauce lately?
What are your favorite kind of apples?